Caesar Dressing -
This can be used for so much more than the classic salad, great for your chips, a dollop on Spaghetti Bo to give it a lift, as spread to rescue that sourdough you've been toasting or a spoonful into a humble baked potato releases all the umami from the anchovies and parmesan.
Basic recipe.
300gm Thick Mayo - preferably homemade.
8gm crushed garlic
2 Anchovy fillets - finely chopped
Juice from 1/6 lemon
1/3 teaspoon Dijon mustard
Dash of Worcestershire Sauce
A couple of dashes of Tabasco
1 teaspoon of Balsamic Vinegar
50gm finely grated Parmesan.
Method.
Gather all your ingredients together stir them into the mayonnaise, don't forget to taste, add the parmesan taste again and adjust if necessary and you're done.
For this one I'm adding chopped wild garlic buds for serving
Basic Mayonnaise recipe 2egg yolks at room temp', 250 sunflower oil, 1/2 teaspoon Dijon mustard, 30 ml of cider vinegar. Pinch of sea salt & ground white pepper to season.
Put Yolks in a bowl (save the whites for meringue), add a dash of vinegar and seasoning, Whisk well until the yolks have lightened out, then add about 30ml of the oil at a time whisking well forming an emulsion, when you've about 200ml of the oil in add the rest of the vinegar whisk well and slowly add the rest of the oil. Check the seasoning and adjust to your preference as necessary.
Put Yolks in a bowl (save the whites for meringue), add a dash of vinegar and seasoning, Whisk well until the yolks have lightened out, then add about 30ml of the oil at a time whisking well forming an emulsion, when you've about 200ml of the oil in add the rest of the vinegar whisk well and slowly add the rest of the oil. Check the seasoning and adjust to your preference as necessary.
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